光量子对色敏性果蔬及淀粉类物质的保鲜作用及其机理的研究食品科学专业论文.docxVIP

ASTRACTIn ASTRACT In recent years，the development of food preservation technolog)r at home a11d abroad rapidly increased， mainly included t11e physical preseⅣation techn0109y， chemical techn0109y a11d biological technology． IneVitably，howeVer，the chemical preservation tecllll0109)，a11d bi0109ical preseⅣation tecllllolog)，inVolVed in itself security problems． Thus也e research of the physical storage techn0109y had been the focus of most concem- To smdy tlle mechallism of preservation a11d proVide the basis of e虢ct of light qualltum on f．mits alld vegetables a11d starch material，this paper、vould study the e脏ct of 1i曲t quarIt啪 on strawbeHies and frozen dough． Light quamum device was made of the photon emission deVice，photon acquisition aJld sellSing device，1i曲t qu咖field stuck谢t11 aluminum foil．This process diVided into four steps，included measIlring，cutting，pasting a11d collllecting，which used tools such a tape measure，scissors and 3M double-sided． To explore the feasibiI埘of reducing tlle cold spots of water by li曲t quantum，double temperature recorder witll network to record water temperature a11d cooling cuⅣe would be used．The results are：t11e strawberry freezing poim一1．8℃，t11us tlle supe卜cooling point belows．6．8℃；storage tenlperature range行oIn-4℃to一2℃，me best storage temperature ．3℃． Considering t11e challge of me qual时aJld intemaJ stmctⅥe of s仃awberries，this paper explDred me mechanism of light quaIltum preservation．The results Showed that weightlessness rate and decay index were reduced in 1ight quant哪field，t11e declilling rate of titrable acids content，soluble sugar content，soluble solid content aIld Vc content wefe delayed when tIlere is li曲t qualltuIn．And一3℃1ight qualltl】111(-3℃+)treatnlent gave the better effect t11an 0℃，k印t t11e integri锣of the intemal stmctIlre of straWberry． Comprehellsive description showed that．3℃+0℃+0℃-3℃． Using property (dexa)， scallIling elecnDn microscopy (sem)a11d fburief infrared spectrometer to research t11e efl’ect of prese